Chicken Biryani Recipe-Step by Step Guide :-To find out how to do something, watch the video above. It’s easier than you think to make this chicken biryani recipe at home. The whole recipe has been broken down into steps so that you can make it at your own pace. In Hyderabadi Biryani, chicken and rice are stacked to make the most fragrant and well-seasoned biryani. This recipe is the most like that style.
Chicken Biryani Recipe-Step by Step Guide
You can learn how to do something by watching the video that is located above. This recipe for chicken biryani may be prepared at home with far less effort than you might expect. So that you can complete the recipe at your own time, it has been broken down into individual steps for your convenience. To create the most aromatic and flavorful biryani possible, the chicken and rice in Hyderabadi Biryani are stacked on top of one another. It is this dish that most closely resembles that style.
Ingredients :
Chicken Marinade:
- 700 grams Chicken Thighs and Drumsticks bone-in and skinless (Note 2)
- ¾ cup Yogurt or hung curd
- ¼ cup Tomato Puree
- ¼ cup Vegetable Oil
- 1 tablespoon Ginger Garlic Paste minced ginger and garlic
- 1 tablespoon Red Chilli Powder sub with 1 teaspoon Paprika + 1 teaspoon Cayenne
- 1 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- 2 tablespoon Brown Onions
- 1 ¼ teaspoon Salt
ALSO SEE : French Silk Pie Cookies Recipe
Saffron:
- 2 tablespoon Hot Milk
- 10-15Â Saffron strands
Parboiled Rice (70% cooked):
- 2 cups Basmati Rice Note 3
- 6 cups Water
- 2 tablespoon Salt
- 1 Baylea
- 5-6Â Cloves
- 2-3Â Cardamom Pods
Other Biryani Ingredients:
- 1 cup Mint Leaves fresh
- 1 cup Coriander Leaves Cilantro
- 1 ½ tablespoons Ghee or Butter
To Serve:
- Crispy Brown Onions
Instructions :
If you have time, lay the onions out on a kitchen towel for 15 to 20 minutes to dry out a bit before you use them to make brown onions. Put the onions in a pan with hot oil. Fry the onions in small amounts over medium heat for 15 minutes, or until they turn a deep golden brown color. Be careful not to burn them. Place them on a paper towel to drain, then set them away. You can make these ahead of time and put them in a container that won’t let air in overnight.
The biryani will taste bitter if the onions are burned. You can also use fried onions or shallots that you buy in a store. These are easy to find in most shops, Indian stores, and Asian stores. All of the chicken sauce ingredients should be mixed together. The chicken should be marinated for at least two hours, or overnight for the best results.
Soak the saffron threads in hot milk and rub them a little with the back of a spoon before you start making the biryani. Put this away. As soon as the water starts to boil, add the salt, whole spices, and basmati rice. After cooking for 5 minutes, drain the rice but leave the whole spices in it. When the rice is about 70% done, you can check it by pressing a grain of rice between your fingers. The middle of the rice should still be raw.
Layering and Cooking Chicken Biryani :
Notes :
A lot of places make biryani with a whole chicken cut into medium-sized pieces. They do this to save money. Chicken breasts and other pieces get dry during the long cooking process. That’s why I suggest you only use chicken thighs and drumsticks when you make biryani at home.
You can ask the butcher to split each chicken leg in half so that you have thighs and drumsticks. The chicken stays juicy when the bone is left in. Brown color You can use store-bought fried onions instead of onions because they take less time and are easier to make.
Just make sure the onions aren’t fried in batter. If you are in India, you can buy them here. If you are not in India, you can buy them here. You can also find them at major grocery shops, Asian and Indian stores. When you buy basmati rice, make sure you get rice that says “basmati” on the box and not just long grain rice.
Basmati rice smells nice and has grains that are a little thinner than long grain rice. Biryani has a unique flavor that comes from real basmati rice. The last step in making biryani is to cook all the ingredients until they are almost done. The biryani is cooked over a low heat for 20 minutes, which steams and cooks everything until it’s done.
What if you don’t have a heavy-bottomed pot? You can put the regular pot on a tava (or flat pan) and then put it on the stove over medium heat to keep the chicken from burning. The tava, or griddle, makes a space between the flame and the pot, making it the best place to get hot.
Nutrition :
- Calories:Â 721kcal
- Carbohydrates:Â 59g
- Protein:Â 22g
- Fat:Â 45g
- Saturated Fat: 29g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 10g
- Trans Fat: 1g
- Cholesterol:Â 74mg
- Â Sodium:Â 2928mg
- Potassium:Â 485mg
- Fiber:Â 3g
- Sugar:Â 4g
- Vitamin A:Â 1103IU
- Vitamin C:Â 9mg
- Calcium:Â 121mg
- Iron:Â 2mg
